UNC-Chapel Hill explores “Food for All” with 2015-2017 campus theme

healthy_lunch_034The University of North Carolina at Chapel Hill will come together at a common table when it examines food and food studies as its 2015-2017 university-wide academic theme. “Food for All: Local and Global Perspectives,” which builds on Carolina’s 2012-2015 “Water in Our World” focus on global water issues, will challenge all areas of the University to examine wide-ranging topics from food cultures and nutrition, to food security, world hunger, agricultural economics, resource management, sustainable development, climate change and international trade.

Chancellor Carol L. Folt will give a preview of the theme at a special session of The William and Ida Friday Center for Continuing Education’s “What’s the Big Idea” lecture series on April 30.

“‘Food for All’ is the perfect successor to the ‘Water in Our World’ theme,” said Folt. “With alliances like UNC’s College of Arts and Sciences, the Global Research Institute and the UNC Nutrition Research Institute, Carolina can leverage its world-class resources to guide our focus on food over the next two years. Through this initiative, we can bring our community together to address this global issue that plays a critical role across many facets of our society — culture, health and the economy.”

piebird pieUNC-Chapel Hill’s Global Research Institute proposed the food theme, which coincides with its own individual exploration of the topic, as the third in its continuing series established in 2009. With each new theme the institute recruits a group of expert fellows to campus, providing faculty, students and staff the opportunity to creatively engage with some of the world’s leading scholars on the topic.

“We chose this theme, in part, because of the important role that food has played in our local community and region,” said Peter Coclanis, director of the Global Research Institute.

The institute has historically chosen global themes that resonate with the U.S. South.

“Food is very much at the heart of cultures worldwide,” said Coclanis. “The agrarian history of the South makes us no exception. As a region, we also have important political, economic, cultural, health and social intersections with food.”

UNC-Chapel Hill is an international leader in food cultures and nutrition and the Chapel Hill community, the Research Triangle and other area universities have also long embraced food research and studies.

The UNC Nutrition Research Institute, in Kannapolis, North Carolina, is one of the premiere institutes of its kind, studying ways to promote healthy lifestyles and prevent, treat and cure diet and lifestyle-related diseases and disorders. The department of American studies’ folklore program, The Center for the Study of the American South’s “Southern Cultures” journal, the UNC Center for Health Promotion and Disease Prevention, the Gillings School of Global Public Health, the School of Medicine and the Carolina Population Center are also world-renowned for their work on food studies, diet and nutrition.

800px-Filled_tomatoesThe food theme’s steering committee will be lead by co-chairs Alice Ammerman and Marcie Cohen Ferris, both UNC-Chapel Hill faculty members with diverse experience and deep-rooted interest in food issues and food studies.

Ammerman is a professor in the Department of Nutrition in the Gillings School of Global Public Health and director of the Center for Health Promotion and Disease Prevention. Her current research is focused on nutrition programs and policies associated with obesity and chronic disease prevention, sustainable agriculture as it relates to improved nutrition, and social entrepreneurship as a sustainable approach to addressing public health concerns.

Ferris, a professor in the Department of American Studies in the College of Arts and Sciences and coordinator for the department’s Southern Studies Program, has taught and conducted research on both food in American culture and the foodways and material culture of the American South. This work is reflected in her current book, “The Edible South: The Power of Food and the Making of an American Region” (UNC Press, 2014). Ferris is a past president of the board of directors of the Southern Foodways Alliance.

“There is no more important topic in the world than food,” said Ferris. “In food lies a range of dynamics like family, class struggle, ecological exploitation, connection to place, creativity and flavor that have long defined the American South. Through ‘Food for All’ we are able to extend our analysis beyond the Carolina family to the world.”

The goal of the steering committee is to motivate conversation and research about food-focused scholarship and public engagement on a campus, state, national and global level.  It will also encourage and support food-related activity, such as new courses, digital humanities projects, film and documentary work, speaker series, scholar and artist-in-residence programs, performing arts events and services projects across the campus, the Triangle community and North Carolina.

The multidisciplinary committee includes faculty, staff, student, community and local university partners:


Maureen Berner, School of Government

Peter Coclanis, Global Research Institute & Department of History

Rudi Colloredo-Mansfeld, Department of Anthropology

Amy Cooke, Curriculum for Environment and Ecology

Molly De Marco, Department of Nutrition

Elizabeth Engelhardt, Department of American Studies

James Ferguson, Global Research Institute

Sharon Holland, Department of American Studies

Christian Lentz, Department of Geography

Beth Mayer-Davis, Department of Nutrition

Thomas Oatley, Department of Political Science

Eliana Perrin, Center for Health Promotion and Disease Prevention & School of Medicine

Jay Swaminathan, Kenan-Flagler Business School

Samantha Buckner Terhune, Global Research Institute & Honors Carolina


Claire Lorch, North Carolina Botanical Garden

Scott Myers, Carolina Dining Services


Rossi Anastopoulo, Undergraduate, Global Studies

Will Chapman, Graduate, Nutrition

Christina Chauvenet, Graduate, Maternal and Child Health

Claire Hannapel, Undergraduate, Geological Sciences

Beth Hopping, Graduate, Nutrition

Anna Youqi Tang, Undergraduate, Chemistry & Math


Sarah Blacklin, NC Choices

Nancy Creamer, NCSU Center for Environmental Farming

Betsy and Alex Hitt, Peregrine Farm

Ricky Moore, Saltbox Seafood Joint

Andrea Reusing, Lantern Restaurant

Karen Stanley, NC Department of Health and Human Services